Lamsgebraad uit Lettele met gepoft knoflook en kruidnagelworstjes

<p>&nbsp;<span style="font-family: 'Times New Roman';">1 lamsbout van ca. 2 kilogram</span><!--StartFragment--></p><p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">4 bollen verse knoflook</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">100 gram roomboter</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">Peper&amp; zout</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">2 dl. jus de Veau</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">&nbsp;</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">&nbsp;</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">100 gram lamsgehakt</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">50 gram reuzel</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">2 niertjes</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">10 kruidnagels</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">1 ui gesneden</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">50 gram lever</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">1 dl. room</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">¼ Appel gesneden</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">Schapensnaar</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">1 bol knoflook</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">3 laurierblaadjes</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">&nbsp;</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">Steek de lamsbout uit en bestrooi ze royaal met peper&amp; zout.</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">Braad aan in de pan tot ze mooi egaal bruin is en gaar de bout 25 minuten na in de oven op 175 graden, de bollen knoflook mogen erbij gedurende die tijd. </span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">De kerntemperatuur van de bout is nu ongeveer 50 graden.</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">&nbsp;</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">Maak van het lamsgehakt en de rest ingrediënten een farce voor worstjes en vul de schapensnaar hiermee, pocheren in 10 minuten in gezouten water met het knoflook en het laurier en af laten koelen voor gebruik.</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">Maak van het braadvocht van de bout een saus door de pan te deglaceren met wijn en de jus de Veau.</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">Rustig inkoken en evt. met boter monteren.</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">&nbsp;</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">De kruidnagelworstjes grilleren of bakken naar gelang uw smaak.</span></p>  <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">De lamsbout in mooie plakken snijden en op het bord leggen, garneren met het knoflook en de worstjes</span></p>    <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">Eric van Veluwen</span></p>    <p class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">&nbsp;</span></p>  <!--EndFragment-->

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